Forget Chinese takeout and make this quick, easy, and utterly delicious Tomato Egg Drop Soup at home.
I grew up eating egg drop soup whenever we went to a Chinese restaurant or ordered takeout. It was my favorite soup as a child, and as an adult it’s my favorite dish to order when I’m home sick. There is just something wonderful about those delicate strands of scrambled egg in that silky broth. While my memories of regular visits to my family’s favorite Chinese restaurant are long behind me, my love of egg drop soup has never faded.
All around the world, eggs and tomatoes have always been natural partners in the kitchen. From Middle Eastern shakshuka to Vietnamese omelets with tomatoes, diners around the world live for this winning combination. But one of my personal favorite egg-and-tomato combos has to be this tomato egg drop soup.
I love making this soup when tomatoes are bursting with flavor in the summer. Even on the hottest of summer nights, this soup is always a welcome and light dinner. Paired with a fresh salad or a side of fruit, this dish makes the perfect meal all year round.
Is Tomato Egg Drop Soup Healthy?
Tomato egg drop soup is a good source of protein. It is low in both calories and carbohydrates, and it is naturally dairy-free. Additionally, the eggs, chicken stock, and tomatoes contribute a range of nutrients to this tasty soup. To reduce the salt content of this dish, opt for low-sodium soy sauce and chicken stock. You can also opt for gluten-free stock and gluten-free soy sauce or tamari to make this soup suitable for gluten-free diners.
Create The Perfect Swirled Egg Drop Soup
To make the perfect tomato egg drop soup, start by beating your egg well. You don’t want to see separate areas of whites and yolks. Beating the egg thoroughly gives it an airy texture, which will produce light, delicate strands in the soup. Before you add the beaten egg to your soup, take a long spoon or ladle and start swirling the broth. Once you get a whirlpool effect going, slowly drizzle in the egg, allowing it to form long, slender ribbons. Keep the broth swirling as you add the egg, a little at a time. The result will be a perfectly swirled egg drop soup in only 15 minutes.
How do I store leftovers?
Tomato egg drop soup is best consumed right away, as the eggs will become tougher when refrigerated. It is also ideal to add the eggs right before serving. If you prepare the soup in advance or expect to have leftovers, store the soup base without the eggs and add those after reheating. You can refrigerate the soup base for up to 2 days in an airtight container.
Serving Suggestions
One of my favorite pairings for a light dinner is this soup and this Chinese Chicken Salad. You can also pair your tomato egg drop soup with dishes like Chicken Egg Rolls, Chinese Chicken Wings, Beef Chop Suey, Vegetable Egg Foo Young, and Pork Fried Rice. I also love this Orange Beef recipe, and it makes another excellent option for a tomato egg drop soup side dish.
Ingredients
- 1 1/2 tablespoons oil
- 1 large tomato cut into small chunks
- 3 cups chicken stock
- 1 1/2 teaspoons light soy sauce
- 3/4 teaspoon toasted sesame oil
- 2 pinches ground white pepper
- Kosher salt to taste
- 2 teaspoons cornstarch dissolved in 2 tablespoons water
- 1 egg beaten
- 1 scallion finely chopped
Instructions
- Heat oil in a pot over medium heat. Add the tomato chunks and stir-fry until they soften, about 5 minutes.
- Pour in the chicken stock. Add soy sauce, toasted sesame oil, ground white pepper, and salt to taste. Bring the mixture to a simmer.
- Slowly stir in the cornstarch slurry until the soup slightly thickens. Create a gentle whirlpool with a spoon and slowly drizzle in the beaten egg to form fine ribbons.
- Turn off the heat and ladle the soup into bowls. Garnish with the finely chopped scallion and serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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